Tender baby Yukon Gold potatoes get tossed warm in a bright, tangy dressing of olive oil, red wine vinegar, Dijon, and a touch of maple syrup, so every piece soaks up flavor as it cools. Crisp celery, sharp red onion, and a generous handful of fresh parsley and chives add crunch and color throughout. There's no dairy anywhere in this one, so it's naturally an easy, worry-free option whether you're serving it fresh or letting it chill in the fridge for a few days. The texture stays creamy without any cream at all, just well-seasoned potatoes doing the work. It's a great make-ahead side for a lactose free table, holding up beautifully from picnic to potluck.
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Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
While the potatoes cook, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, 1/2 tsp kosher salt, and black pepper in a small bowl until smooth and emulsified.
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